Pesto Chicken Patties
Prep:
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Cook:
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Ingredients
2 fresh chicken breasts (about 1 lb), cut into 1-inch pieces
½–1 onion, chopped
1 egg
1 TBSP canola or olive oil
½ tsp salt
¼ tsp pepper
½ cup fresh cilantro leaves (if cilantro leaves are omitted add more basil)
½ cup fresh parsley leaves
½ cup fresh basil leaves
118 ml olive oil
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2 fresh chicken breasts (about 450 grams), cut into 2.5-cm pieces
½–1 onion, chopped
1 egg
1 TBSP (15 ml) canola or olive oil
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) pepper
8.5 grams fresh cilantro leaves (if cilantro leaves are omitted add more basil)
12.5 grams fresh parsley leaves
12.5 grams cup fresh basil leaves
118 ml olive oil
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Rating
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Dietary Therapies
CDED P1
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Nut Free
Soy Free
Instructions
- Grind the chicken breasts with the onion, egg, ¼ teaspoon salt, and pepper in a food processor.
- Cilantro lovers can add ¼ cup (8.5 gram) cilantro to the chicken before adding to the food processor.
- Set the meat mixture aside
- Combine cilantro, basil and parsley leaves, ¼ teaspoon salt and ½ cup (118 ml) of oil for the pesto sauce in food processor.
- Mix until a smooth sauce - set aside
- Heat a frying pan on medium heat with olive or canola oil
- Form meatball patties by taking round balls and then flatten slightly to size and fry.
- Place meatballs on a plate with pesto sauce on the side for dipping
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Nutritional Info
Storage
Notes
This recipe was originally published in
Crohn's Disease Exclusion Diet and Intestinal Health Recipes BookletUsed with permission from
Rotem Sigall Boneh, RD
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